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Correo Electrónico
Add a photoSilky, smooth almost decadent! Barry White music on the deck...
lights low...and this delectable dessert in front of you...
Ingredientes
- 2 (12 oz.) packages of extra firm silken tofu
- 1 1/2 Tbsp. of instant coffee
- 1 Tbsp. orange liqueur such as Grand Marniér
- 2 Tbsp. Kahlúa
- 1 small block of bakers chocolate, grated
- 1/2 cup of baking cocoa
- 1 Tbsp. freshly grated orange peel
- 1 Tbsp. vanilla extract
- 1/2 cup of pure maple syrup or agave nectar
Direcciones
- In a small saucepan, heat the Kahlúa and orange
- liqueur and add the coffee granules. Stir until the
- coffee is dissolved and remove from heat.
- In a food processor or blender combine the tofu, cocoa,
- chocolate, orange peel and maple syrup or agave nectar
- and vanilla extract. Process for two to three minutes
- to thoroughly mix. Add in the coffee and liqueur mixture.
- Process for 10 to 12 minutes, until the mixture gets firm
- and creamy smooth.
- Empty into glass bowl and refrigerate at least an hour
- before serving.
- Spoon into wine or dessert glasses and garnish with mint
- leaves. You may choose to layer in creme freshe or non-dairy
- whipped topping.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 6 servings | |
| Calories 89 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.21g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 68mg | 2% |
| Total Carbs 21.13g | 6% |
| Dietary Fiber 0.3g | 1% |
| Sugars 17.65g | 12% |
| Protein 0.12g | 0% |
Evaluaciones
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22 de Agosto de 2010
This looks so delicious. I will definitely be making this. Thanks for sharing.
